Pursuing the Perfect Pumpkin Waffles Recipe

Pumpkin Waffles :: Egg Whites

Pumpkin waffle batter is dense, so whipped egg whites are used to lighten the texture and provide some loft beyond what’s achieved by the addition of baking soda/powder.

The ideal is to whip the whites to the stiff peak stage. That allows them to be firm enough to withstand incorporation into the batter. But getting them to the perfect point can be a challenge, as there’s a delicate balance between the stiff peak stage and whites that begin to curdle. So as soon as you begin to get glossy undulating waves and ripples in your whites, it’s time to pull the beater(s) out. Check out the photo below for a good visual of how far I take the beating, or check out this egg white whipping video for a great lesson on how to whip to perfection.

And, once you start working the whipped whites into the batter, it’s crucial to carefully fold them in. Stirring would quickly crush their air pockets, so you want to slowly scoop from the bottom of the batter and fold that batter over the top of the whites. The final batter is ready when no white bits are obvious. If you continue to mix beyond that point, you’re only going to make the waffles progressively tougher and more dense.

A Few Reviews…

"Wow! The texture of these waffles was the best I’ve ever had...Our whole family LOVED them!" - Marianne

"...like eating pumpkin clouds for breakfast." - Annie

"ABSOLUTELY INCREDIBLE!!! I made these for a birthday brunch today (multiple batches to serve 18 people ranging in age from 4 years to 93 years) and EVERYONE – even the so-called pumpkin haters – RAVED about how good they were all afternoon! My 93-year-old, who usually eats like a bird, finished two waffles and my nephew said “if Heaven exists, these waffles are on the menu!” - Jules